BREAKFAST QUESADILLAS
Delicious and easy Breakfast Quesadillas made with bacon, egg and cheese. Enjoy them for breakfast, lunch or dinner!
Provided by Lauren Allen
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
- Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with some more shredded cheese and place another flour tortilla on top.
- Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
- Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
Nutrition Facts : Calories 641 kcal, Carbohydrate 32 g, Protein 31 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 326 mg, Sodium 1075 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BACON QUESADILLAS
A simple recipe for bacon, green chile and cheese quesadillas the whole family will love
Provided by Deanne Frieders
Time 20m
Number Of Ingredients 4
Steps:
- Heat a skillet over medium high heat. Top four of the tortillas with shredded cheddar, cheese and a portion of the green chiles.
- Top with remaining four tortillas.
- Add one tortilla "sandwich" to the skillet and cook for 2-3 minutes, until the bottom is toasted and the cheese is melted. Flip and cook the other side for 1-2 minutes.
- Repeat for the remaining assemble quesadillas.
- Slice into wedges and serve with sliced black olives, sour cream, and salsa.
Nutrition Facts : Calories 488 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 grams, Sodium 1040 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BACON AND HASH BROWN "QUESADILLA" WITH EGGS
I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.
Provided by Bobby Flay
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
- Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
- Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
- Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
- When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
- Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
- Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
BACON QUESADILLA
This fuss-free quesadilla is so tasty, you'll feel like you're treating yourself. This makes a great snack for one. You can double or triple the ingredients if needed. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.
Nutrition Facts : Calories 388 calories, Fat 23g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1000mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
GOOD MORNING BACON QUESADILLA
This cheesy bacon quesadilla would make any morning good! Note: It tastes equally delicious in the afternoon or evening.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Beat egg in small microwaveable bowl. Stir in bacon and peppers. Microwave on HIGH 1 min. or until egg is set and no visible liquid remains, stirring every 30 sec.
- Place tortilla in skillet; spoon egg mixture onto half the tortilla. Top with cheese; cook on medium heat 2 to 3 min. or until bottom of tortilla is lightly browned and cheese is melted.
- Fold tortilla in half to serve.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 17 g
GOOD MORNING EGG QUESADILLA
Have a good morning-or afternoon or evening!-with this egg quesadilla. The Good Morning Egg Quesadilla is stuffed with shredded cheddar and smoked ham.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cook tortilla in medium skillet sprayed with cooking spray on medium heat 30 sec. Turn; top with cheese and egg. Cover with lid; cook 4 min. or until egg white is almost set.
- Top with ham. Carefully fold tortilla in half, being careful to not break yolk; cook, covered, 1 min. or until ham is heated through, egg white is completely set and yolk is cooked to desired doneness.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 225 mg, Sodium 720 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.56 g, Protein 19 g
LEEK, BACON & MUSTARD QUESADILLA
Switch up a standard quesadilla with this tangy leek and mustard filling. Serve warm for a light Mexican-inspired lunch or dinner
Provided by Esther Clark
Categories Lunch, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the butter in a small frying pan set over a medium heat. Fry the leek for 10 mins until softened. Transfer to a bowl and leave to cool for 15 mins. Fry the bacon in the pan for 5 mins, or until crisp. Mix the leeks with the mustard, parsley, cheddar and mozzarella. Spread the mixture over 1 tortilla and top with the bacon and second tortilla.
- Heat a frying pan over a high heat. When hot, add the quesadilla and cook for 2 mins on one side. Turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2.9 milligram of sodium
BACON QUESADILLAS RECIPE
Bake up pure melted yumminess with our Bacon Quesadillas Recipe. Bacon, cheese, scallions and tortillas are all you need for this Bacon Quesadillas Recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place tortillas in single layer on baking sheet sprayed with cooking spray.
- Top half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.
- Bake 8 to 10 min. or until edges are lightly browned.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 0 g, Protein 12 g
MORNING QUESADILLAS
Here's a brilliant idea, if we do say so ourselves. These yummy quesadillas feature apples, cream cheese and sliced bacon-all wrapped up in warm pancakes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread pancakes with reduced-fat cream cheese.
- Top with apples and bacon; fold in half.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 550 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 11 g, Protein 8 g
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BACON EGG CHEESE QUESADILLAS - LOVE BAKES GOOD CAKES
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4.5/5 (19)Total Time 40 minsCategory BreakfastCalories 605 per serving
- In a skillet, cook the bacon to desired crispness. Remove the cooked bacon to paper towels to drain. Remove all but about 1 tbsp. of the bacon grease.
- Add the beaten eggs to the pan. Cook and scramble the eggs until they are set and no longer runny. Remove the eggs from the heat.
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4.8/5 (17)Total Time 45 minsCategory BreakfastCalories 524 per serving
- Cook Potato Hash: In a large skillet, add the olive oil, the bacon, cubed potatoes and chopped onion. Stir everything together and cook on medium until the potatoes are fork tender and browned. Season with salt and pepper.
- Cook the Eggs: Add 1 tbsp of butter to a clean skillet and melt over medium-low heat. Whisk the eggs in a bowl with a bit more salt and pepper, then pour in the skillet. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds and cook until they thicken and no more visible liquid egg remains. Remove to a plate and set aside.
- Assemble Quesadillas: Place a tortilla on a clean cutting board and layer it with ⅛ of potato hash, ¼ cup cheese, and ⅛ of the scrambled eggs. Fold in half and press down gently. Place on a large baking sheet. Repeat with remaining tortillas and ingredients. If not all quesadillas fit on your baking dish, use another.
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